Sweet Potato Bread Pudding With Eggnog Anglaise Recipes

SWEET POTATO BREAD PUDDING

Steps:

• Preheat oven 350°F. Grease a 9x13-inch glass baking dish.
• In a large bowl, whisk together eggs, milk, cinnamon, vanilla, and sugar.
• Add bread to bowl and mix until bread is completely coated with the liquid. Allow bread to soak for at least 30 minutes
• Fold sweet potatoes into bread mixture. Fold in raisins if using.
• Pour bread into prepared baking dish. Bake for 40 to 60 minutes, or until golden brown and set.
• Serve with Greek yogurt or whipped cream.

SWEET POTATO BREAD PUDDING

Steps:

• Spray a 2 1⁄2-quart shallow baking dish with nonstick cooking spray. Set aside. In a large bowl, whisk together milk, brown sugar, brandy, melted butter, cane or maple syrup, pumpkin pie spice, zest, salt, eggs, and sweet potato until combined. Stir in bread and pecans. Pour mixture into prepared dish. Cover with aluminum foil, and refrigerate 1 hour and 30 minutes. Preheat oven to 375°. Bake 30 minutes. Uncover, and bake until lightly browned and set, 15 to 20 minutes more. Let stand 15 minutes before serving. Serve with Vanilla Bean Custard Sauce.
• In a medium bowl, whisk together sugar and egg yolks until well combined. In a medium saucepan, combine milk, cream, salt, and reserved vanilla bean seeds. Bring to a simmer over medium heat, whisking constantly. Remove from heat. Gradually add half of hot milk mixture to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in pan. Cook, whisking constantly, over medium heat, until thickened and bubbly, 2 to 3 minutes. Transfer to a medium bowl; let cool completely. Refrigerate until chilled.

EGGNOG AND APPLE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
• Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
• Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

SWEET POTATO BREAD PUDDING WITH EGGNOG ANGLAISE

Steps:

• Make the Anglaise:.
• Heat cream with 1/2 cup sugar, nutmeg, and vanilla in a medium saucepan, stirring until mixture is hot.
• Whisk together yolks, remaining sugar, and rum until combined well.
• Add one quarter of the hot cream mixture to the egg mixture, whisking constantly.
• Transfer egg mixture to saucepan and cook over moderately low heat,stirring constantly, until custard is thickened and registers 175 degrees on a thermometer.
• Remove sauce from heat and strain.
• Cool, cover, and chill.
• Bread Pudding:.
• Peel potatoes and mash.
• Beat eggs until frothy in a large bowl.
• Add sugar, cinnamon, nutmeg, and vanilla, and whisk until blended.
• Add sweet potato pulp and stir until well combined.
• Add bread cubes and mix well.
• Chill, covered, for 1 hour.
• Preheat oven to 350 degrees.
• Pour into shallow 4 quart baking dish.
• Cover dish with foil and bake 25 minutes.
• Remove foil and bake 45 more minutes.
• Serve each portion topped with the eggnog Anglaise.

SWEET POTATO BREAD PUDDING

Steps:

• In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
• Add bread cubes and stir gently to coat; cover and chill overnight.
• Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
• For the streusel, combine pecans, brown sugar and flour; stir in butter.
• Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
• Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.

SWEET POTATO EGGNOG PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
• Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.

SWEET BREAD BREAD PUDDING

Steps:

• Grease a 9x12 pan.
• Scald milk. Add sugar and butter. Mix until butter is melted. Cool.
• Break sweet bread into pieces (not too small). Spread apple pie filling on top of the sweet bread. Sprinkle raisins over the filling.
• Combine cooled milk mixture with beaten eggs. Pour liquid over the bread. Sprinkle with cinnamon.
• Bake at 350 degrees for 25 to 30 minutes.

SWEET POTATO BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Peel and finely chop sweet potatoes.
• Arrange sweet potato in a steamer basket over boiling water.
• Cover and steam 10 minutes or until tender.
• Set aside.
• Combine raisins and rum.
• Set aside.
• In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
• Add bread pieces, sweet potato, and raisin mixture.
• Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
• Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.
• Serve warm with Rum Sauce and whipped cream.
• For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
• Add powdered sugar; stir with a whisk until smooth.
• Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.
• Makes 2 1/2 cups.

SWEET POTATO EGGNOG CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
• Bake in the preheated oven until heated through and golden on top, about 40 minutes.

SWEET POTATO PECAN BREAD

Steps:

• Place all ingredients in machine as per your machines order and instruction.
• Push start.
• Use raisin bread cycle, adding fruit and nuts at beep.

EGGNOG SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°., When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish., For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.